Chinese Chef

Key Responsibilities

• Prepare and cook Chinese dishes according to standard recipes and plating guidelines.
• Ensure consistency in food quality, taste, presentation and portion control.
• Handle ingredient preparation, storage, stock rotation and workstation cleanliness.
• Maintain high standards of kitchen hygiene and comply with Singapore Food Agency (SFA) food safety requirements.
• Operate and demonstrate strong skills in Chinese cooking techniques, including wok cooking, steaming, braising, stewing and sauce preparation.
• Work closely with the kitchen team to ensure smooth and efficient operations during peak service periods.
• Assist with menu development, recipe improvement and food cost control.
• Monitor ingredient usage and support effective kitchen inventory management.
• Guide and train junior kitchen staff where required.
• Maintain kitchen discipline, cleanliness and operational standards.

Requirements

• Minimum 5 years of experience as a Chinese Cuisine Chef in a restaurant, hotel or similar food & beverage environment.
• Strong knowledge and hands-on experience in Chinese cooking techniques.
• WSQ Food Hygiene Certificate is mandatory.
• Knowledge of food costing, portion control and kitchen inventory management.
• Able to work effectively in a fast-paced kitchen environment.
• Willing to work shifts, including weekends and public holidays.
• Physically fit, hardworking and able to handle the demands of a busy kitchen.
• Good teamwork, discipline and attention to food quality.
• Candidates with experience leading or guiding junior kitchen staff will have an added advantage.